MONSTA X's Jooheon's Xiaolongbao Challenge: The Key is the One-Way Kneading Method to Lock in Juices

In a video released on September 9, 2026, on the YouTube channel 'Jung Ji-sun's Kal-it-sma', Jooheon, a member of the group MONSTA X who is known to be a huge fan of dumplings, appeared to challenge making juicy Xiaolongbao (Xiao Long Bao) alongside Chef Jung Ji-sun. Expressing his extraordinary affection for dumplings, Jooheon experienced the entire process, from the origin of the name Xiaolongbao to the meat kneading method and flour blending, under the chef's guidance. In the video, Jooheon stated, "When it comes to dumplings, I am truly serious," and expressed his ambition to make his own dumplings in the future.

The secret to locking in juices: Meat paste kneaded in 'one direction'

To make the filling, which is the core of Xiaolongbao, the ratio of pork to fat is important. Chef Jung Ji-sun recommended a 7:3 ratio of meat (pork loin) to fat. She explained that using 'A-fat' attached to the backbone is particularly important to prevent odors and enhance the savory taste. The video shows the process of mixing the meat and fat using a machine.

When mixing the meat and fat, one must stir in only 'one direction'. Chef Jung emphasized, "If you keep hitting it in one direction, moisture is coated onto the meat, making it soft and bouncy." This is because if you suddenly rotate the dough in the opposite direction while kneading, the juices trapped inside the meat will spread outward. The video shows the process of mixing sufficiently with a machine until the meat turns pink.

To add flavor to the filling, thirteen-spice (spices), chicken powder, sugar, seasoning, and pear chili were added in order. Based on 200g, 8g of chicken powder, 5g of sugar, and 5g of seasoning are used, and pear chili is specifically used because it has a unique aroma without ruining the color of the food. The sesame oil added in the final step serves to lock in the aroma. Since adding sesame oil at the beginning can cause the scent to evaporate and make the dish greasy, the key is to add it at the end to balance the saltiness and sweetness.

The origin of the name Xiaolongbao and differences in regional dim sum

The meaning of the name Xiaolongbao (Xiao Long Bao) was also covered in the video. 'Xiao Long (小籠)' means a small steamer, and 'Bao (包)' carries the meaning of being wrapped and steamed. In other words, it refers to dumplings steamed inside a small bamboo steamer. In Korea, the term Xiaolongbao is also used to collectively refer to dim sum filled with juice. Chef Jung also mentioned the name 'Guan Tang Bao', which means filling the inside, to explain the characteristics of Xiaolongbao.

The characteristics of dim sum according to Chinese regions were also explained. While the northern regions, where wheat culture is developed, are dominated by dumplings made with thick skins, there is a difference in the southern regions (such as Guangzhou), which are rich in seafood and have a developed rice culture, where there are many dim sum using transparent skins made from wheat starch or using rice flour. Dim sum is a broad concept that includes spring rolls, and dumplings fall within the category of dim sum.

Flour blending to increase elasticity: A combination of bread flour and all-purpose flour

In the dough-making process for the dumpling skin, the type and blending of flour are key. For the Xiaolongbao dough, the video used a 2:1 ratio of bread flour and all-purpose flour. Bread flour has strong elasticity, helping the dough not to spread easily, while all-purpose flour has the soft characteristics commonly used at home. On the other hand, cake flour has low elasticity and a characteristic of not clumping together. Chef Jung explained how to distinguish between bread flour, all-purpose flour, and cake flour based on the state of the dough when clumped together.

The ratio of flour to water is set at 2:1 for kneading. The reason for adding a little salt at this time is to remove the unique smell of the flour. Chef Jung advised that when rolling the dumpling skin with a rolling pin, the edges should be thin and the center part should be thick. This is a cooking method to prevent the center part from tearing during the steaming process. In the video, Jooheon personally attempted to knead the dough by hand and continued the cooking process following the chef's guidance.